This salad is perfect for a long weekend, summer BBQ or a weeknight dinner: This is a summery salmon and pesto pasta salad with roasted pecans and lots of lemon. I slow cooked Kvaroy Arctic fresh salmon filet over lots of herbs and it was flaky, full of flavor and truly made this salad. They’re antibiotic/hormone free, Fair Trade Certified, and ethically raised on a family-owned salmon farm in the Arctic Circle.
Salmon and pesto pasta salad with roasted pecans and lots of lemon
Ingredients
- 1lb filet of Kvaroy Arctic salmon
- 1 box of orecchiette
- 1 cup spring peas
- 1 cup asparagus, end cut and chopped into thirds
- Shaved parmesan
- 3 tbsp butter
- ½ cup pecans* *or pistachios, walnuts, pine nuts—many other nuts would also be great!
- Zest and juice of one lemon
- ⅓ cup pesto (homemade or store bought)
- Olive oil
- Red pepper flakes
For homemade pesto:
- ¾ cup basil leaves
- ¾ cup EVOO
- 2 garlic cloves
- ½ cup parmesan cheese
- ¼ cup pine nuts
- sea salt and pepper
Instructions
- Preheat oven to 250°F. Lay herbs on a sheet pan and then place salmon on top. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. Use a fork to flake salmon.
- Meanwhile, boil salted water and start making pesto. Combine pesto ingredients in a food processor and blend until combined. Season to taste.
- When pasta has 2 min left, add asparagus and peas to the pasta. Drain and add to a bowl. Alternatively, you could skim veggies off the side and blanch in ice water to stop the cooking and keep them nice and green.
- In a small skillet, melt butter and add pecans (or other nuts). Cook until golden, about 3 min.
- Add pasta to a very large bowl and add a nice glug of good olive oil to make sure it doesn’t stick together. Add salmon, pesto, pecans, peas, asparagus and shaved parm. Top with lemon juice, zest, salt, pepper and red pepper flakes. Enjoy!
